Sweet Potato Leaves with Sambal

The moment I first tasted Sweet Potato Leaves with Sambal, I knew I had stumbled upon something magical. It was a typical evening, and I was rummaging through my pantry, feeling a bit uninspired. Suddenly, I spotted a bunch of vibrant green sweet potato leaves. I remembered a recipe my grandmother often made, rich in flavor yet simple in preparation. That evening, I decided to breathe new life into a beloved family dish, combining the earthiness of the leaves with the fiery punch of sambal. The aroma that filled my kitchen was electrifying, taking me back to those cherished family gatherings where every dish told a story. This dish, with its beautiful colors and robust flavors, not only satisfies my palate but also warms my heart.

Ingredients You’ll Need for Sweet Potato Leaves with Sambal

The ingredients for this delightful recipe come together in a symphony of flavors. Each one plays a crucial role in creating the final dish, from the fresh sweet potato leaves to the aromatic garlic and onion. The heat of the red chili complements the earthiness of the leaves, while the belacan adds a depth that elevates the sambal. Together, they create a dish that is not only healthy but also incredibly satisfying.

• 2 tablespoons cooking oil: This is essential for sautéing the ingredients and ensuring everything blends seamlessly.
• 3 cloves garlic, minced: This adds a robust flavor that’s the backbone of the sambal.
• 1/2 onion, sliced: Sweet and caramelized, it adds sweetness and depth to the dish.
• 6 medium-sized shrimp, peeled and deveined: They bring a delicious seafood flavor that pairs beautifully with the greens.
• 7 oz sweet potato leaves, rinsed, stems trimmed, and cut into pieces: The star of the dish, these leafy greens are packed with nutrients and flavor.
• 1 red chili, seeded and thinly sliced: For a fresh kick of heat and color.
• 1/4 teaspoon salt, or to taste: To bring out all the wonderful flavors.
• 1 handful (6-8) dried red chilies, seeded: They add a deeper, smokier heat to the sambal.
• 3 shallots, peeled: These add a lovely sweetness and complexity to the sambal.
• 1/2 teaspoon belacan, Malaysian shrimp paste: This is a game changer, providing that umami punch.
• 1 tablespoon cooking oil: Additional oil for cooking the sambal.
• 1 tablespoon water: To help blend the sambal ingredients together.

Directions for Sweet Potato Leaves with Sambal

Making Sweet Potato Leaves with Sambal is an incredibly rewarding process that brings a burst of flavors together. You’ll first prepare the sambal, which is the heart of this dish, then move on to sautéing the other ingredients. Follow these steps closely for a delicious result!

1. Start by making the sambal. In a mortar and pestle or a food processor, combine the garlic, onion, red chili, dried red chilies, shallots, and belacan. Grind them all together until you achieve a fine paste. Set this aside for later; the aroma will be simply irresistible.
2. Next, heat a wok or large skillet over medium heat and pour in the cooking oil. Let the oil heat up until it shimmers gently, signaling that it’s ready for the next ingredients.
3. Once the oil is hot, add the prepared sambal paste to the wok. You’ll want to stir constantly with a spatula, allowing the flavors to bloom and releasing a spicy aroma that will fill your kitchen.
4. After about two minutes, when the sambal is fragrant, it’s time to add the shrimp. Stir them in, ensuring they get well-coated with the sambal paste. Cook until the shrimp turn pink and opaque, which should take about three to four minutes.
5. Now, it’s the moment for the star ingredient! Add the sweet potato leaves to the wok. Stir continuously to ensure they are evenly coated with the sambal and shrimp mixture.
6. Continue to stir everything together until the leaves start to wilt, which will take about two to three minutes. You want them tender yet still vibrant and green.
7. Next, toss in the sliced red chili and sprinkle the salt over the mixture. This will enhance all the flavors beautifully. Stir well to blend everything together.
8. Finally, turn off the heat and transfer your delicious Sweet Potato Leaves with Sambal onto a serving plate. The vibrant colors and fragrant aroma will surely impress anyone who sees it.
9. Serve this dish immediately while it’s hot. It pairs wonderfully with steamed rice or as a side dish to any meal.

Substitutions and Tips

Making Sweet Potato Leaves with Sambal is straightforward, but here are some tips to enhance your cooking experience:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop.
• Freezing: While it’s best fresh, you can freeze the dish. Store it in a freezer-safe container for up to one month.
• Pairing: This dish pairs beautifully with steamed jasmine rice or quinoa for a satisfying meal.
• Vegetarian Option: For a vegetarian twist, omit the shrimp and add more vegetables like bell peppers or carrots.
• Serving Suggestion: Serve with a squeeze of lime for a refreshing contrast to the spicy sambal.

Serving Suggestions

When it comes to serving Sweet Potato Leaves with Sambal, the options are endless. Here are some ideas to make your meal even better:

• Over Rice: Serve this dish over a bed of fluffy rice, allowing the sambal to soak into the grains.
• As a Side Dish: It makes an excellent side for grilled meats or fish.
• In a Wrap: Use as a filling in lettuce wraps for a fresh and healthy meal.
• With Noodles: Toss it with your favorite noodles for a quick and delicious lunch.
• Seasonal Pairing: This dish is perfect for summer gatherings, bringing a fresh vegetable option to any BBQ.

FAQ

Conclusion

The Sweet Potato Leaves with Sambal is not just a dish; it’s an experience that brings warmth and flavor to your table. Its unique blend of spices and fresh greens makes it perfect for any occasion. I encourage you to try this flavorful recipe and enjoy the vibrant tastes it offers. You might just find yourself coming back to it time and time again!

Sweet Potato Leaves with Sambal

Craving something vibrant and healthy? The Sweet Potato Leaves with Sambal is a flavorful dish that's not only easy to prepare but also bursts with spicy goodness. Perfect for any occasion, it will surely become a favorite at your dinner table!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Side Dishes

Cuisine Asian

Servings 4 servings

Calories 150 kcal

Equipment

• Wooden Spoon
• Peeler
• Skillet
• Chef's Knife
• Blender

Ingredients

  

• 2 tablespoons cooking oil
• 3 cloves garlic minced
• 1/2 onion onion sliced
• 6 medium-sized shrimp peeled and deveined
• 7 oz sweet potato leaves rinsed, stems trimmed, and cut into pieces
• 1 red chili seeded and thinly sliced
• 1/4 teaspoon salt or to taste
• 1 handful (6-8) dried red chilies seeded
• 3 shallots peeled
• 1/2 teaspoon belacan Malaysian shrimp paste
• 1 tablespoon cooking oil
• 1 tablespoon water

Instructions

 

• Make the sambal by grinding all the ingredients together to form a fine paste. Set it aside.
• Heat a wok or skillet and add the oil. Once the oil is hot, add the garlic, onion, and sambal. Stir constantly with a spatula until you smell the spicy aroma from the sambal. Then, stir in the shrimp.
• Add the sweet potato leaves and stir continuously until they start to wilt.
• Add the red chili and salt, and continue stirring to blend everything well. Turn off the heat, dish out, and serve immediately.

Notes

• In the US, sweet potato leaf (蕃薯叶) is marketed as yam leaf, even though they are different.
• If you use water spinach or morning glory, the recipe works the same.

Keyword Healthy Asian Recipe, Sambal Recipe, Sweet Potato Leaves Recipe, Vegetarian Side Dish